Physicochemical and structural properties assessment of rice bran oil and proteins

Abbasi, Shiva; Torabizadeh, Homa

doi:10.22104/ift.2025.7772.2226

Physicochemical and structural properties assessment of rice bran oil and proteins

Document Type : Review Article

Authors

Shiva Abbasi ¹
Homa Torabizadeh ²

¹ Ph.D. Candidate, Department of Food and Conversion Industries, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran

² Associate Professor, Department of Food and Conversion Industries, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran

10.22104/ift.2025.7772.2226

Abstract

Rice (Oryza sativa L.) is a staple grain vital for human nutrition, particularly in Asia. Rice bran, constituting approximately 10% of the outer layer of brown rice, is a by-product of the milling process. It contains 10–16% protein, 12–22% lipids, dietary fiber, and various bioactive compounds, including B vitamins, vitamin E, and gamma-oryzanol, which exhibit notable antioxidant and nutritional properties. The oil extracted from rice bran features a well-balanced fatty acid composition, predominantly comprising 43% oleic acid (monounsaturated), 32% linoleic acid (polyunsaturated), and 15% palmitic acid (saturated). This profile contributes significantly to cardiovascular health improvement and oxidative stress reduction. The saturated to unsaturated fatty acid ratio is approximately 20:80, with minor but important amounts of linolenic acid (~0.8%). Non-saponifiable constituents such as tocopherols, phytosterols, polyphenols, and gamma-oryzanol (approximately 1.76% in enzyme-extracted oil) further enhance the oil’s antioxidant capacity and cholesterol-lowering effects. Rice bran proteins, including albumin, globulin, glutelin, and prolamin, demonstrate digestibility rates exceeding 90% and a protein digestibility-corrected amino acid score (PDCAAS) ranging from 2.0 to 2.5, underscoring their value as a high-quality protein source. Genetic variability among rice varieties leads to differences in the amino acid profile of rice bran. The proportion of essential amino acids relative to total amino acids in various bran fractions ranges from 31.35% to 34.8%, indicating consistent protein quality throughout the bran layers. Despite its rich nutritional composition, rice bran direct consumption in human diets remains limited, with most usage directed toward animal feed, fertilizers, and biofuel production. Nonetheless, due to its balanced amino acid content, beneficial fatty acid profile, and potent antioxidant compounds, rice bran holds considerable potential as a functional ingredient in food, pharmaceutical, and cosmetic industries.

Graphical Abstract

Highlights

Physicochemical and structural properties of rice bran oil and proteins have been evaluated.
Fatty acid profile of rice bran oil
Amino acid profile of rice bran proteins
Types of proteins present in rice bran have been investigated.
Properties and characteristics of rice bran peptides have been evaluated.

Keywords

Main Subjects

Cereal technology

References

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